With an aim to create awareness about forest biodiversity and finding potential edible value of forest herbs and vegetables, J&K State Forest Research Institute (SFRI) in association with Centre for Conservation of Culture Heritage (CCCH) organised a one day forest food festival cum bio diversity workshop at Yusmarg in central Kashmir’s Budgam district.
Speaking on the occasion, Director State Forest ResearchInstitute (SFRI) O P Sharma said that there is an utmost need to conserveforest biodiversity in J&K which is under serious threat. He gave a detailedpresentation on national Biodiversity Act wherein local panchayats areempowered to stop illegal smuggling of medicinal and other non-timber forestproduce (NTFP) from the forests.
Sharma who inaugurated the forest food festival at Yusmargsaid such programmes are need of the hour to create mass awareness amongcommunities living near forests. Renowned Chef Mohammad Yasin Reshi ofInstitute of Hotel Management Srinagar prepared as many as 10 dishes of variousforest herbs which included dishes prepared from Pamb Haakh, Obej, Lai Gassa,Panz Unggee etc. He also prepared Halwa from wild corn flour which was servedas a dessert. Director SFRI O P Sharma lauded the role of volunteers of RTIMovement and CCCH especially Dr Raja Muzaffar, Chef Yasin Mehrajudin Andrabiand Abdul Rahman for coordinating the whole event.
Director Finance Health & Medical Education MohammadRafiq, Trustee of Center for Conservation of Culture and Heritage (CCCH) DrMushtaq Khan, Syed Nasarullah Chairman JK Peoples Forum, social activist DrRaja Muzaffar and Lecturer Botany Hr SecSchool Pakherpora Javid Ahmad spoke on the occasion in detail.